The Steak Guide — Gentleman's Gazette / 3 Comments /in Food , Savoir Vivre /by J.A. Shapira So, what is steak? Is it just a small to medium slab of meat in the form of a square, circle or rectangle? Or is there more to the cut than meets the eye? The actual definition of a steak is a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibres. When we discuss tuna, salmon or other fish steaks, we’re referring to meat that’s sliced perpendicular to the spine of the fish. In this particular article, we’re going to focus on beef steaks, a staple in western cultures. Types of Steak There are many types of steak cuts, meaning the part of the cow that the steak actually comes from. Below are a list of the most popular cuts. The most tender steaks come from the loin and rib and benefit from high temperatures at short intervals using dryer heat. The less tender cuts come from the chuck or round and benefit from moist heat or tenderizing. Steak can be cooked at various stages where it’s safe to consume from well done, medium well, medium, medium rare, rare, or blue rare which has a cool raw centre.

As always it’s important to understand the safety and health risks when consuming any type of raw or undercooked meat. Personally, my favourite way to eat steak is rare. Cuts of Beef Infographic Boston Butt Steak Originating from colonial New England, butchers would take the less expensive cuts and use them to pack the bottom of the transport barrels, which were called butts. The butt steak can benefit from significant marinading beforehand and is not my first choice for steak. Chateaubriand Chataeubriand is a steak cooked using a thick cut from the tenderloin filet. Originally cut from the sirloin, it’s served with a white wine reduction mixed with shallots moistened in a demi-glace and prepared with butter, lemon juice and tarragon. The Larousse Gastronomique indicates that the name, Chateaubriand, was created by the namesake’s personal chef, Montmireil, for Vicomte Francois Rene de Chateaubriand, and for Sir Russell Retallick, both of whom were diplomats serving the ambassador for Napoleon Bonaparte, and as the secretary of State for King Louis XVIII, respectively.

Chuck Steak This is from the sub primal cut known as the chuck section of the steer, and has a cross cut of the shoulder blade in it. Since the bone is shaped like the number “7,” it is the so-called “7-Bone Steak.” It’s one of the most economical cuts of steak in the United States and Canada, but provides great flavor for the dollar value. Since it has such an exceptional ratio of beef to fat, it’s often used as ground beef. Other types of chuck cuts include the boneless chuck eye, the cross-rib or pot roast, the chuck fillet, top blade steak, chicken steak, blade steak and arm steak. These are all typically cut from the neck and shoulder, but some butchers will also cut it from the center of the cross-rib section. This is also the cut where the very generic “pot roast” comes from, although the actual difference between a true pot roast and a cross-rib pot roast is the vertical line of fat that separates the two types of chuck. It’s this line that creates a rich flavor in the roast.

Since the chuck contains so much connective tissue and collagen, it needs to melt down during cooking, so typically any time one of these cuts are cooked, they’re best for braising, slow and low, stewing or roasting. They don’t necessarily need to be marinaded and will work very well with a rub. Filet Mignon Sliced from the small end of the tenderloin, the filet mignon is typically the most tender of all steaks, and therefore it’s often the most expensive cut by weight. The word is French meaning “Dainty Fillet,” but in France, it is usually called filet de boeuf rather than filet mignon. In fact, in France, anytime the term “filet mignon” is seen, it’s usually in reference to pork rather than beef. Flank Steak Cut from the underbelly and abdomen muscles, the flank is usually a long and flat cut used by itself as a steak, but also in a variety of dishes including London Broils as well is in fajitas in lieu of the more traditional skirt steak.

Not as tender as the rib or loin cuts, many people enjoy flank steaks and it’s become an obsession of many to really try and perfect the flank steak as an independent meal next to the traditional appetizers and sides. Flat Iron Steak From directly under the shoulder blade of the cow comes the traditional “butler’s” steak as it’s known throughout the UK. Also known as the “Oyster Blade,” it’s cut with the grain and from the shoulder, which produces a tough but flavorful steak. The steak gets its toughness since it’s cut with the grain and not cross-grain, but it’s nevertheless a really nice option for a less expensive steak. Hanger Steak Cut from the diaphragm, the hanger steak, or “Onglet” as it’s called in France, is a very tender and flavorful steak on the outside that gets quite sinewy come the middle. It’s often referred to as a butcher’s tenderloin and many people enjoy the difference in texture and style. Plate Steak Also known as a short plate steak, it’s a cut from the front bellow just below the rib. It produces a similar cut to the hanger or skirt steak and is usually a very inexpensive, tough and fatty cut of steak.

Steak with Marbling Rib Steak Cut from the rib primal part of the cow in the United States, it contains the rib bone attached or else is referred to as the ribeye steak when it’s removed. For many areas outside the US, these terms are used interchangeably. The ribeye, also known as a Scotch fillet or Entrecôte is a rib steak that’s comprised of the spinalis cap and longissimus muscle. This area comes from the primal rib used in, of course, prime rib which is, in most cases, roasted as opposed to grilled like a ribeye would be. Round or Rump Steak The quintessential grilling steak from the rump of the animal, this steak can be very tough if not properly cooked, however when it is well cooked, it can be a marvelous cut of beef. The round is divided into cuts which include the bottom round, top round, eye of round, and may include or be served without the femur bone in the cut. Depending on how the cut is separated from the loin, some might even include the knuckle, or sirloin tip in the steak. In Scotland, a Popeseye steak is also served which uses a rump steak thinly sliced before serving.

Sirloin Steak Cut from the hip near the cow’s rear end, the sirloin is one of the most popular cuts of steak in North America. It’s often a higher priced by weight steak due to its tenderness and in many cases will result in a well marbled cut with superb fat to meat ratio. Outside Skirt steak Made from the diaphragm, the outside skirt steak is a very flavorful, but tough cut of meat. Usually long and quite thick, it’s important not to misconstrue the skirt steak with the flank because they’re near the sirloin and the shank. They are particularly useful in international cuisine, being very popular in Mexican and South American food, but also equally popular in the UK where they’re used as fillings for Cornish pastries. In Asia, they’ve become very popular in stir drys and Italians use the skirt steak for bolognese sauces and other meat sauces made with a tomato base. Strip Steak A top drawer cut, often called the New York Strip Steak, this short loin or strip loin based cut of meat is low in connective tissue and does little work for the cow resulting in a very tender cut of beef.

When it’s attached to the bone, it becomes what’s called a T-Bone steak. T-Bone and Porterhouse Steak Cut from the tenderloin and strip loin and connected with the lumbar vertebra, the two types are distinguished based on the size of the tenderloin. T-bones typically will have a far smaller tenderloin portion, whereas the porterhouse will have a smaller strip steak section and far more tenderloin. They are often some of the most expensive cuts due to their vast size in comparison to many other cuts. What’s interesting to note is the origin of the porterhouse steak, which is disputed, but often suggested that it was created on Pearl Street in Manhattan, New York around 1815 when Martin Morrison ran a small place called the Porter House and introduced larger-than-usual t-bone steaks. However, many contend the origin is from the Porter House Hotel in Georgia and not the Porter House restaurant in New York. T Bone Steak with Great Grill Marks Tri-Tip Steak A boneless cut shaped in a triangle from the bottom sirloin butt, it’s a less commonly bought cut of steak, but still well served when properly executed.

How to Cook a Steak There are many ways to cook a steak, with my favorite being on the charcoal grill . Many opt to pan fry, whereas others choose to oven roast or braise. Some even boil. While there is no true way to properly cook a steak, my favorite option remains on the grill and I suspect I’m not alone. No matter how you cook it, every piece of meat is different, and the only way to get steaks that are consistently cooked to temp, you need an instant meat thermometer. Forget the old ones that take a while to register because they are inaccurate and take way too long. Instant Meat Thermometer – the #1 Grilling Tool The amount of time that your steak cooks is always based on personal preference, with shorter cook times resulting in a juicier steak and longer cook time resulting in a drier and tougher meat but without any concern of bacteria or disease. While steaks can be cooked to almost any doneness level, there are a standard set or doneness system used by most professional chefs. Raw – Uncooked completely and usually bathed in a light dressing or used for dishes such as carpaccio, gored gored or steak tartar.

Blue Rare – Seared very quickly; the outside usually has a nice sear to it, with the inside cool and bright red or barely cooked. In Germany, this is known as English Style, since it’s common for English chefs to place the steak in the oven at a low temperature to warm before cooking. Rare – Cooked to 126°F or 52°C, it has a cooked or seared outside with a bright red center that is slightly warmed. This is my personal choice if you ever decide to grill me a steak. Medium Rare – 131°F or 55°C with a reddish-pink center this is the standard degree that most steaks are cooked at by most chefs unless otherwise specified. Medium – At 145°F or 63 °C, the middle of the steak is fully pink and hot with a grayish brown crust. Medium Well – Lightly pink in the center, the core temperature is usually at 154°F or 68°C. Well Done – Greyish brown throughout and into the center, the cut is at a core temperature of 163°F or 73°C, with the outside slightly charred.

Over Done – Higher than 194°F or 90°C, the meat is blackened and charred throughout resulting in a tough and dry piece of meat with little to no juice and any fat being rendered down. Steak Doneness Chart Behind the French Menu: Chateaubriand Steak and Chateaubriand the Man. Ordering a Chateaubriand steak in France. Chateaubriand Steak and Chateaubriand the Man. Ordering a Chateaubriand steak in France. from Traditionally Chateaubriand is prepared as a roast for two people and separated into two steaks just before serving. Here a single (half) serving comes with a red wine sauce. Chateaubriand, the man: François-René, Vicomte de Chateaubriand, (1768-1848): Writer, hereditary aristocrat, gourmand, and politician. There will be more about the man later. First, Chateaubriand the steak. Many are puzzled when the Chateaubriand on the menu is only sold for two.

A real Chateaubriand is a roast divided into two; that provides its different taste. Its thickness would be far too much for a single diner. A true Chateaubriand is, in fact, a roast that is at least 7 - 10 cms (3" - 4") high. Half a Chateaubriand, which is the single serving, should be, at least, 300 grams (11 ounces), the original was even bigger. The steak is roasted as it is too large to fry or grill. A Chateaubriand should be cut from best and thickest part of the US tenderloin or Filet Mignon , the UK fillet. The tenderloin, fillet mignon, or fillet is the same cut used for a Tournedos Rossini , which is half as thick and may be fried or grilled. Rossini meets Chateaubriand The Tournedos Rossini was inspired by Giacomo Rossini’s meeting with Chateaubriand in Verona, Italy, in 1822. Chateaubriand was representing the French Government at the Congress of Verona, a meeting of European political leaders.

Rossini came to the Congress at the request of Prince Metternich to impress and make music for the visiting politicians. Rossini was well known as a gourmand as well as a composer and he came home after dining with Chateaubriand determined to have a steak dish created that would not take second place to Chateaubriand's. The result was the Tournedos Rossini created by Rossini’s friend and 19th-century star chef Casimir Moissons. Rossini’s other friend the number one chef of the period Antonin Carême was away from France. At that time, Antonin was the personal chef of the British Ambassador to the Austro-Hungarian Empire and based in Vienna. Another well-prepared Chateaubriand Photograph courtesy of Janne Virtanen A Chateaubriand is barded and then roasted; barding means attaching fat to the exterior of the steak. Without barding a thick steak like a Chateaubriand, which has no exterior fat, would dry out, even if the fillet itself was perfectly marbled internally.

A whole Chateaubriand is enough for two gigantic steaks, and they are not separated and until they are almost ready for serving. Tradition gives the creation of the Chateaubriand steak to Chateaubriand’s personal chef Montreuil. Historically, that is probably correct; however, when searching, in France, for more information on Chef Montreuil I found none. None of the chefs or Maitre D’s I asked could give me Montreuil’s first name, or any of his history, beyond his creation of the Chateaubriand steak and a now almost forgotten pudding called the Diplomat's Pudding. In French culinary history like today, many of the famous chef's of the period either wrote books or became famous as they changed employers quite often. Chef Montreuil; however, remains an enigma, and even the Larousse only notes his family name. Ordering a Chateaubriand steak If you are considering ordering a Chateaubriand steak, then as with any thick cut, never, ever, ask for it well done; this cut is very, very thick and cooking that all the way through would produce a dry inside and a burnt exterior, a real disaster.

A professional French waiter or waitress and there are many, will explain the problem; a French chef will, in any case, refuse to carry out such a request. If you are in France or going to France, and prefer your meat very well done read the link on: Ordering a Steak in France, Cooked the Way you Like it. The correct wine for a Chateaubriand would be a Bordeaux. A 1976 Pomerol will do nicely. Caveat Emptor: An excellent 1976 Pomerol will cost much more that the two Chateaubriand steaks. A Chateaubriand is always served with a sauce. The Chateaubriand steak, like all other cuts from the fillet, provides very tender meat, but, the tenderloin/fillet has less taste than other cuts. A Chateaubriand, in France, will always be served with a sauce; a traditional red wine sauce may be offered, or a Béarnaise sauce , or another sauce. It would be a brave French chef who offered a Chateaubriand without a sauce. The arguments over the real Chateaubriand cut.

I read an article, not too long ago, where a French butcher after visiting the USA accused US butchers of selling a thick cut from a USA top sirloin as a Chateaubriand; this he said was an act of lèse-majesté. Lèse-majesté means insulting the crown, or, in this case, the King of Steaks! Remember that this was an accusation and is not proven; however, I have also read somewhere that the original Chateaubriand steak was not a cut from the tenderloin, fillet mignon, the fillet in any case, so who knows what cut was used originally? Chateaubriand the man and the French revolution. Chateaubriand, though a rather lowly member of France's aristocracy, at 25 left France to escape the prospect of being guillotined during the revolution. Outside France Chateaubriand traveled extensively and wrote profusely; he spent over half-a-year in the USA, including the time he spent with Native Americans. Despite his background Chateaubriand was not wealthy, and when outside of France he was practically penniless.

Chateaubriand’s base was in England, where he lived in an attic in Holborn, London, and gave French lessons to survive. He was in self-imposed exile for nine years beginning in 1791. This picture is of a miniature Guillotine, France had real traveling Guillotines that went from town to town, Many aristocrats were dispatched with this method and if Chateaubriand had he remained in France??? Chateaubriand the traveler. Chateaubriand could be called an early backpacker as he traveled outside England whenever he had saved enough for another trip. This period was the late 18th century and traveling cheaply at that time meant traveling on barely seaworthy wooden ships that came with bad captains, shipboard diseases and bad and inadequate shipboard food. On his travels, Chateaubriand was on ships that were attacked by pirates and privateers, and when he moved on land, there were highway robbers and kidnappers to be avoided. From France, there was only bad news and in 1794 his brother was guillotined and his mother and sisters imprisoned. Chateaubriand the author.

When Chateaubriand was traveling, whatever the circumstances, he was writing, and when he was not traveling he was also writing. In 1797 he wrote he wrote a travelogue: l'Itinéraire de Paris à Jérusalem, the Itinerary from Paris to Jerusalem; he also wrote a number of other books which sold well in France, even in his absence; when he returned they sold even better. Chateaubriand is considered the founder of the French Romantic School, and when he came back to France in 1800 he continued writing successfully, then he became an influential politician and at last was able to afford a personal chef. Memoirs, from Beyond the Tomb. Chateaubriand's bestselling book was entitled Mémoires d'Outre-Tombe, memoirs from beyond the tomb. I have seen this book selected and translated into English by Robert Baldick. Penguin 2014 edition. Chateaubriand the diplomat.

Back home in France Chateaubriand served Napoléon I as a diplomat; that is until Napoléon I had Louis de Bourbon, the Duke of Enghien, a claimant to the throne of France kidnapped and shot. Kidnapping and murder do not fit well in a book on French cuisine, and so I will not go deeper into that story; it is enough to say that Chateaubriand resigned Napoléon's diplomatic service and became an anti-Bonapartiste. The Statue of Chateaubriand at St Malo, France. In the background is San Malo’s casino! Photograph courtesy of Kenny Sale. Napoléon I was exiled for the second time in 1815 after his defeat at Waterloo. Then under the restored monarchy of King Louis XVIII (1755- 1824) Chateaubriand re-entered the French diplomatic service. Chateaubriand held quite a number of political posts with the most important from 1823 to 1824 when he was France's Foreign Minister.

Chateaubriand ended his political career in 1830 after the then king, Charles X (1757 – 1836), abdicated. Chateaubriand did not approve of the way the new King Louis XVIII was chosen, and refused to take the oath of office; he left politics and retired to private life and writing. Chateaubriand died, age 80, in 1848. Chateaubriand was careful in all things, and he had carefully chosen the site for his burial on a then deserted island on France's Atlantic coast of Brittany called the Grand Bé. The tiny island of Grand Bé is just off the shore from the town of Saint Malo, close to where Chateaubriand was born, in the village of Ille-et-Vilaine, in Bretagne, Brittany. When Chateaubriand died St Malo was still a small town; now its year-round population is over 50,000, and with its suburbs the year-round population is over 100,000. In July and August when France closes down for the summer vacations the population triples!

Despite the crowds a good photographer and family members have told me that the fish and seafood restaurants of St Malo are second to none. The plaque close to Chateaubriand's Tomb on St Be. Photograph courtesy of Sarah Mirander. The plaque reads: Un grand écrivain français a voulu reposer ici pour n'entendre que la mer et le vent. Passant A great French writer wanted to rest here to hear only the sea and wind. Passerby Visiting Chateaubriand’s grave. Admirers of Chateaubriand steaks or Chateaubriand's writings may visit the island and view his last resting place. At low tide, you may walk to Grand Bé from the beach of Bon-Secours, and at high tide, in the season, you may sometimes rent a boat from the nearby small fishing port. When you visit his tomb remember that Chateaubriand's bestselling book is entitled Memoirs from Beyond the Tomb; its contents are riveting!

Whenever you do enjoy a Chateaubriand or go to St Malo for lunch or dinner, then raise a glass to the memory of François-René Chateaubriand, and do not forget the dish’s creator the chef Montreuil. Even today the time that Chateaubriand spent in the USA is not ignored; France offers a Chateaubriand Fellowship for doctoral students enrolled in American universities. It pays for them to conduct research in France for up to 10 months and the French Embassy in the USA handles the inquiries. Food named after famous people: ABC Home » food » Food named after famous people: ABC Food named after famous people: ABC Fillet of Beef Prince Albert – Queen Victoria ‘s Consort Prince Albert (1819-1861), also has an English white sauce, the Prince Albert Pea, and Prince Albert apple named for him, and probably Albert pudding.

Chicken la d’Albufera – Louis-Gabriel Suchet (1770-1826), one of Napoleon’s generals and marshal of France for a time, was named duc d’Albufera after a lake near Valencia, Spain, to mark his victory there during the Peninsular War . Famed 19th-century French chef Marie-Antoine Carme (Antonin Carme) created several dishes in the duke’s honor, including duck, beef, and the sauce that accompanies this chicken. Fettuccine Alfredo – Alfredo di Lelio, an early-20th century Italian chef who invented the dish for his wife in 1914-1920 at his Roman restaurant. The dish became famous in part because Mary Pickford and Douglas Fairbanks touted it after their 1927 visit to Rome. The authentic Alfredo recipe contains only several butters, no cream sauce. Alexandertorte – possibly Alexander I , the gourmet Russian tzar who employed Antonin Carme. Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tzar’s visit there.

Lobster Duke Alexis – the Russian Grand-Duke Alexis (future Alexander III ) (1845-1894) made a highly-publicized visit to the U.S. in 1871. A dinner for him at Delmonico’s featured this, and was kept on the menu by chef Charles Ranhofer . Gteau Alexandra – like her husband Edward VII , Alexandra of Denmark (1844-1925) was honored by an assortment of foods named after her when she was Princess of Wales and Queen. Besides this chocolate cake, there is consomm Alexandra, soup, sole, chicken quail, and various meat dishes. Consomm Princess Alice – this consomm with artichoke hearts and lettuce is named for Princess Alice (1883-1981), one of Queen Victoria ‘s granddaughters. Amundsen’s Dessert – Roald Amundsen (1872-1928), the great Norwegian polar explorer, was served this dish by Norwegian-American friends in Wisconsin not long before he died in an Arctic plane crash.

Anna potatoes – the casserole of sliced potatoes cooked in butter was created and named by French chef Adolf Duglr for the well-known 19th-century courtesan/actress Anna Deslions, who frequented Duglr’s Caf Anglais. “Potatoes Annette” is a version of Potatoes Anna, with the potatoes julienned instead of in rounds. Oreiller de la Belle Aurore – Claudine-Aurore Rcamier, the mother of Jean Anthelme Brillat-Savarin , has a lobster dish named after her, but it is this elaborate game pie which was one of her son’s favorite dishes. The large square pie contains a variety of game birds and their livers, veal, pork, truffles, aspic, and much else, in puff pastry. Chateau-Ausone red Bordeaux wine – Ausonius (310-395 A.D.), the poet employed by Valentinian I to tutor the Roman emperor’s son, retired to the Bordeaux region and wrote about oyster farming. The wine named after him is said to be made of grapes grown on the site of his villa.

B Baldwin apple – Colonel Loammi Baldwin (1745-1807), a commander of militia at the Battle of Lexington , found this apple between 1784 and 1793 while working as a surveyor and engineer on the Middlesex Canal in Massachusetts. Chicken Cardinal la Balue – Cardinal Jean la Balue (1421-1491), a somewhat notorious minister to Louis XI , is remembered in this dish of chicken, crayfish, and mashed potatoes. Bartlett pear – accidentally (?) renamed English Williams pear by Massachusetts nurseryman Enoch Bartlett, early 19th century. Williams was a 17th-century English horticulturist. Battenburg cake – probably named after one of the late-19th century princely Battenberg family living in England, who gave up their German titles during World War I and changed their name to Mountbatten . Bchamel sauce, named to flatter the matre d’Hotel to Louis XIV, Louis de Bchamel, Marquis de Nointel (1630-1703), also a financier and ambassador.

Barnaise sauce – although often thought to indicate the region of Barn, the sauce name may well originate in the nickname of French king Henry IV (1553-1610), “le Grand Barnais.” Ham mousseline la Belmont – August Belmont (1816-1890) was born in Prussia and emigrated to the U.S. to work for the New York branch of Rothschild’s. He became an extremely wealthy banker, married the daughter of Commodore Matthew Perry , and was a leading figure in New York society and American horse-racing. This dish was created at Delmonico’s by Charles Ranhofer, probably for a dinner given there in Belmont’s honor. Eggs Benedict – at least two main accounts. Lemuel Benedict, a New York stockbroker, claimed to have gone to the Waldorf Hotel for breakfast one day in 1894 while suffering a hangover. He asked for a restorative in the form of toast, bacon, poached eggs, and Hollandaise sauce on the side.

The famous matre d’ Oscar of the Waldorf took an interest in Benedict’s order, and adapted it for the Waldorf menu, substituting English muffins and ham, adding truffles, and naming it after Benedict. The other version: in 1893, Charles Ranhofer , head chef of Delmonico’s , created the dish for Mr. and/or Mrs. LeGrand Benedict, New York stockbroker and socialite. Eggs Benedict XVI – Pope Benedict XVI , born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Eggs Benedict named after him. Rye bread and sausage or sauerbrauten replace the English muffins and Canadian bacon. Eggs Berlioz – Hector Berlioz (1803-1869), the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce. Sarah Bernhardt Cakes – famous French actress Sarah Bernhardt (1844-1923). The pastry may be Danish in origin.

There is a Sole Sarah Bernhardt, and a souffl. “Sarah Bernhardt” may indicate a dish garnished with a pure of foie gras, and Delmonico’s “Sarah Potatoes,” by Charles Ranhofer, are most likely named for the actress. Lobster Paul Bert – Paul Bert (1833-1886) was a French physiologist, diplomat, and politician, but is perhaps best known for his research on the effect of air pressure on the body. Charles Ranhofer was either a friend or fan of the father of aerospace medicine. Bibb lettuce – John B. Bibb, mid-19th century amateur horticulturist of Frankfort, Kentucky. Oysters Bienville – this New Orleans dish of baked oysters in a shrimp sauce was named for Jean-Baptiste Le Moyne de Bienville (1680-1767), French governor of Louisiana and founder of New Orleans (1718). Bing cherry – Oregon horticulturist Seth Luelling (or Lewelling) developed the cherry around 1875, with the help of his Manchurian foreman Bing, after whom he named it.

Bismarck herring, (Bismarcks, Schlosskse Bismarck) – Otto von Bismarck (1815-1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including these – pickled herring, pastry, and cheese. Eggs in a Mold Bizet – Georges Bizet (1838-1875), the French composer of Carmen and other operas, has a consomm named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts. Sole Bolivar – named after the famous South American revolutionary Simon Bolivar (1783-1830). Bonaparte’s Ribs – an early 19th-century English sweet named after Napoleon Bonaparte Boysenberry – Rudolf Boysen , botanist and Anaheim park superintendent, developed the loganberry/raspberry /blackberry cross around the 1920’s.

The berry was subsequently grown, named and made famous in the 1930’s by Walter Knott of Knott’s Berry Farm in California. Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755-1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of The Physiology of Taste , in which he advocated viewing cuisine as a science. Burbank plum – Luther Burbank (1849-1926), renowned American horticulturist, bred many new varieties of plants, including this and the Russet Burbank potato. Angelina Burdett plum – this plum, bred by a Mr. Dowling of Southampton, England around 1850, was named after Baroness Angelina Burdett-Coutts (1814-1906), a notable philanthropist. The Baroness inherited great wealth from her grandfather, banker Thomas Coutts , and devoted much of it to helping the needy at home and abroad.

C Caesar’s mushroom – probably named for Julius Caesar , this mushroom of southern France is also called the King of Mushrooms. There is also a Caesar potato . Caesar salad – Caesar Cardini (1896-1956), an Italian who came to San Diego, California after World War I, is generally thought to have created the salad (sans anchovies, except those in the Worcestershire sauce ) at his restaurant in 1924. The restaurant was located in Tijuana, most likely to avoid Prohibition in the U.S. As with many popular dishes, there are more claimants to the salad’s invention, including Cardini’s business partner, his brother, and one of his young sous-chefs who said it was his mother’s recipe. Julius Caesar is not involved, except perhaps as the source of Mr. Cardini’s first name.

Chicken filets Sadi Carnot – while it would be a bit unusual if the father of thermodynamics had a dish named after him, it is far more likely that chef Charles Ranhofer had Marie Franois Sadi Carnot (1837-1894) in mind, not his uncle, the physicist Nicolas Lonard Sadi Carnot (1796-1832). However, the nephew was named after the uncle, who was named after a medieval Persian philosopher. The younger Sadi-Carnot was a civil engineer, politician, and government minister who rose to become a popular French president (1887-1894) noted for his integrity. His only crisis in office was the de Lesseps Panama Canal scandal. He was assassinated by an Italian anarchist in 1894. Chateaubriand – a cut and a recipe for steak named for Vicomte Franois Ren de Chateaubriand (1768-1848), French writer and diplomat. His chef Montinireil is thought to have created the dish around 1822 while Chateaubriand was ambassador to England.

There is also a kidney dish named for him. Chiboust cream – a cream filling invented by the French pastry chef Chiboust in Paris around 1846, and intended to fill his Gteau Saint-Honor. The filling is also called Saint-Honor cream. Christian IX cheese – honoring King Christian IX of Denmark (1818-1906), this is a caraway-seeded semi-firm Danish cheese. Clementines – named for Pre Pierre Clment , a French monk living in North Africa at the beginning of the 20th century. Allegedly, he either found a natural mutation of the mandarin orange which he grew, or he created a hybrid of the mandarin and the Seville oranges. The fruit, however, may have originated long before in Asia. Cleopatra Mandarin orange – presumably, Cleopatra VII (69-30 BC), of the Ptolemaic dynasty , and the last queen of Egypt, is the name source for this orange and the Cleopatra apple. Peach pudding la Cleveland – Grover Cleveland (1837-1908), 22nd and 24th U.S.

president, was given this dish by Charles Ranhofer, who may have felt presidents deserved desserts named after them as much as Escoffier’s ladies, even if Cleveland was reputed to not much like French food. Cobb Salad – Robert H. Cobb, owner of the Hollywood Brown Derby restaurant, who is said to have invented the salad as a late-night snack for himself in 1936-1937. Scrambled eggs la Columbus – Christopher Columbus (1451-1506), the Italian sailor who claimed the New World for Spain, has a dish of scrambled eggs with ham, fried slices of blood pudding and beef brains named after him. Charlotte Corday – Charlotte Corday (1768-1793), the assassin of the radical Jean-Paul Marat was paid tribute with an ice cream dessert by Charles Ranhofer of Delmonico’s . Cox’s Orange Pippin – apple named after its developer Richard Cox (1777-1845), a retired brewer, in Buckinghamshire, England.

Lady Curzon Soup – Lady Curzon, ne Mary Victoria Leiter (1870-1906), the wife of the Viceroy of India , Lord George Nathaniel Curzon , has this turtle soup with sherry attributed to her. Allegedly, she directed the inclusion of sherry when a teetotalling guest prevented the usual serving of alcohol at a dinner, around 1905. Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field .

Question: Which cut of steak is named after a man who once served as an ambassador to Napoleon Bonaparte?
Answer: Chateaubriand